hawaiian "portagee" bean soup
(1 rating)
This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots. From Soup Of The Evening...Beautiful Soup.
(1 rating)
yield
6 -8
prep time
30 Min
cook time
2 Hr 30 Min
method
Stove Top
Ingredients For hawaiian "portagee" bean soup
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12 ozportuguese sausage, 1/4-inch slices (or use another garlicky sausage)
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1 lgonion, coarsely chopped
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2 lgcarrots, coarsely chopped
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4 cchicken stock
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1/2 lbtomatoes, peeled and diced
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1 Tbsptomato paste
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2ham shanks (smoked pork hocks)
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3potatoes, peeled and cubed
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1-2bay leaf
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1 tsppaprika, or to taste
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chili oil or cayenne, to taste
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salt and freshly ground black pepper, to taste
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2 15-ounce candark red kidney beans
How To Make hawaiian "portagee" bean soup
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1In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
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2Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
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3Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
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4Mince the meat and return to the pot with the beans, juice and all.
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5Let simmer for a few minutes, then ladle up into bowls and dig in.
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6ai a ma'ona. Da best!
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Categories & Tags for Hawaiian "portagee" Bean Soup:
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